CRUNCHY PEANUTS

Here is the basic recipe for my all time favorite vegan cheesecake made of cashews and cooked millet. Cooked millet wonderfully holds the filling together, makes it mouthwatering creamy and also makes the cake cheaper since you use half of the cashews only. Most important: it REALLY tastes like the real thing. Heavenly smooth, creamy, sweet and 100% irresistible. Just the perfect, simple and healthy treat to satisfy your sweet tooth. Below you see three different variations, the recipe is for all three the same, but I used different ingredients for the base and flavorings for the filling. I like the base to be simple and not overwhelming, so mostly I just use crushed nuts or digestive cookies without adding any sugar or oil. You can alternate the filling by adding purred fruits, peanut butter, chocolate chips or raisins. The possibilities are limitless.
I opted in all three cases for the classic version and topped the cake with plain fresh fruits and chocolate. When making the chocolate I actually never measure out. I just mix few spoons of cocoa powder with melted coconut oil until smooth and creamy, add a splash of agave syrup and cold water and that´s it. When you want the chocolate to be more stable and crunchy, just omit the water. If you wish a soft, fudgy like consistency, add cold water until you reach a spreadable, but still creamy (not runny) consistency. Have in mind that the chocolate always firms up in the fridge. I hope that you enjoy this blissful cake as much as I do…

Ingredients:Base:

use any crushed nuts or cookies you wish (I like walnuts, almonds and pistachios)

Filling:

200g. cashews (soaked overnight)

200g. millet

½ cup agave syrup (or more, if you like your desserts really sweet)

3 Tbsp. lemon juice

vanilla extract

pinch of salt

1 flat tbs. agar agar (optional)

Chocolate:

few spoons cocoa powder

few spoons melted coconut oil

few spoons agave syrup

splash of cold water

Instructions:

Cook your millet according to the instructions on the package. You need to acually overcook the millet. It should be really soft and sticky to the touch.

Put your soaked cashews into a blender, add the agave syrup, lemon juice, agar agar and pinch of salt to the nuts.

Blend on high speed until perfectly smooth and creamy.

Add the cooked millet while still hot. Blend again until no lumps are left.

Add vanilla extract and mix well. Do not blend, otherwise your mixture will have a greyish color.

Cover the bottom of a pan with crushed nuts of your choice, pour in the mixture, garnish with fresh fruits and drizzle with chocolate. Let the cake cool off and get firm in the fridge.